Chicken Succotash Tracey Seaman   From Every Day with Rachael Ray August 2008 SERVES 4 Prep Time: 5 min Cook Time: 10 min 2 tablespoons butter 1 bunch scallions, white and green parts thinly sliced separately Salt and pepper One 10-ounce box frozen corn 1 cup frozen lima beans, thawed 1 cup heavy cream 2 1/2 cups shredded rotisserie chicken 1 tomato, chopped 1. In a large skillet, melt the butter over medium heat. Add the scallion whites, season with salt and pepper and cook, stirring, for 2 minutes. Add the corn, lima beans and cream and bring to a boil. Stir in the chicken and cook, stirring occasionally, until the sauce is thickened, 4 to 5 minutes. Stir in the tomato and scallion greens just before serving.

Early Bird Turkey Twice-Fried Chicken Wings Lemon Chicken Not-Potpies with Poppy Seed Crust Cocoa-Roasted Turkey White Bean, Chicken and Poblano Chili See All Poultry See All Recipes ADVERTISEMENT

ADVERTISEMENT